Bread Garum – Seasoning sauce made from fermented bread 100ml

Garum was already made in ancient Rome from fish, which was salted and fermented in the sun in pots for several months. In the modern version, the meat of animals or fish is mixed, fermented with at least 8% salt and koji for 8 months. The result is a dark sauce that adds complexity and umami flavor to dishes and sauces and can also be used instead of salt. The salt used comes from the salt pans of Cervia and is 100% natural with no added iodine.

BROT GARUM / GARUM DI PANE:
Liquid condiment for stocks, soups and vegetable dishes. Dilute pure with water or soup 1:20 for a deep, malty umami flavor.
Condimento liquido per fondi, zuppe e piatti vegetali. Diluire puro con acqua o brodo 1:20 per un gusto umami intenso con note maltate.

Verwendung / Utilizzo:
For marinades, dressings, to intensify soups, sauces, vegetable dishes, risottos and pasta.
Per marinate, condimenti, per intensificare zuppe, salse, piatti vegetali, risotti e pasta.
Ingredients / Ingredienti:
Bread(barley, whole wheat, rye) (95%), water, salt (5%), Aspergillus oryzae.
Pane(orzo, grano integrale, segale) (95%), acqua, sale (5%), Aspergillus oryzae.
Valori nutrizionali medi per 100 g / Average nutritional values per 100 g:
Energia / Energy: 320 kJ / 76 kcal
Grassi / Fat: 0.6 g
di cui acidi grassi saturi / of which saturated fatty acids: 0.1 g
Carboidrati / Carbohydrates: 12 g
di cui zuccheri / of which sugar: 2.8 g
Proteins / Protein: 3.2 g
Sale / Salt: 10.2 g

Store in the refrigerator after opening. Can be kept for years if stored correctly.
Dopo l’apertura conservare in frigorifero. Se conservato correttamente, si mantiene per anni.
Vasetto/Glas: GL 70 – Vetro – Capsula/Kapsel: ALU 41 – Metal
Raccolta differenziata – verificare le disposizioni del proprio Comune
Prodotto da / produced by:
Soelva SRLS, Via Crispi 37, 39100 Bolzano/Bozen
www.conditoferments.com